Jab Chae (Korean clear Noodle)

    (5)
    1 hour

    This is a fun Korean glass noodle recipe. The vegetables are only for example, so you can add whatever you think would be good!

    Ann Lee

    Washington, United States
    8 people made this

    Ingredients
    Serves: 4 

    • ½ pound sweet potato vermicelli noodle (Dangmyun)
    • 3 cups (750ml) water
    • 100g (.25 pound) lean beef, cut into strips
    • 1 yellow onion, julienned
    • 1 medium carrot, julienned 5cm (2 inch) long
    • 3 green onion, cut 5cm (2 inch) long
    • ½ teaspoon crushed garlic
    • Sauce Ingredient
    • 2 tablespoons (30ml) soya sauce
    • ½ tablespoon caster sugar
    • ½ teaspoon sesame seeds
    • ½ teaspoon sesame oil

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Boil the water and add the vermicelli noodle. Cook for 10-12 minutes until the noodle get clear and soft. Drain in a colander, let it set for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
    2. Sauté beef with 2-3 drops oil, garlic, pinch of salt and black pepper. Sauté individually carrot, onion and green onion with 2-3 drops oil, pinch of salt and black pepper.
    3. Put all of them in a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.

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    Reviews and ratings
    Global ratings:
    (5)

    Reviews in English (2)

    0

    I love this have made it a few times now and its great. I take it to party's and it always goes down a treat  -  25 Sep 2014

    by
    0

    Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow step 3, I just sautéed everything together instead of each single ingredient separately. I added a bit of rice vinegar to the sauce but it is good as written. I added hot peppers and bok choy to the sauté. Thank you for the recipe.  -  01 Jun 2017  (Review from Allrecipes US | Canada)

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